Vitello tonnato from the Green Egg

“This is one of those classic dishes that you just want to give a slightly different twist to. Lightly smoked meat adds so much more depth—it really is a game-changer.”

Step 1
Soak a handful of smoking wood in water for about 30 minutes.

Step 2
Preheat the barbecue to 100 °C using indirect heat and place the stainless steel grill in position. Add the smoking wood.

Step 3
Season the veal with salt and pepper. Brush lightly with olive oil.

Step 4
Cook the meat to a core temperature of 52 °C for approximately 45–50 minutes.

Step 5
Meanwhile, drain the tuna and blend all the ingredients for the sauce into a slightly chunky, creamy sauce.

Step 6
Remove the meat from the BBQ, take off the grill and place a cast-iron pan on it. Increase the temperature to 220 °C.

Step 7
Grill the meat briefly on all sides (2 × 1 minute) to achieve a nice color.

Step 8
Leave the meat to cool completely and slice into paper-thin slices.

Step 9
Serve with the tuna sauce, mixed salad, capers and a little lemon zest.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”